Publisher's Desk...
Good morning and welcome to another edition to A to Z Recipes daily newsletter. I believe you will enjoy the recipes today and hopefully will save many to prepare for your family and friends. There??™s plenty more in the issue to please including a batch of humor in the Crazy Corner section. Beware, though, as the collection in today??™s Crazy Corner section is for adults. No, there are no bad words but they are intended for people who are old enough to cook and pay for the groceries, lol.
The newest monthly theme of ???Five Ingredients or Less Recipes??? is rolling right along. Please don??™t be shy about sending in your recipes to share. It is very easy to do, it will help others (which is why we are here!), and it is a lot of fun. We ask that your recipes be clear, and easy to follow. There is a simple guide on how to submit recipes which can be found here, which includes the proper email address or by simply visiting the Next Monthly Theme section found in this issue. Send one or two, just make sure they are not from other recipe ezines. We don??™t want to evoke the wrath of an unsuspecting contributor or publisher, now do we? LOL. Thanks!
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Enjoy!
Ramblings...
Age Is Funny
Do you realize that the only time in our lives when we like to get old is when we're kids?
If you're less than 10 years old, you're so excited about aging that you think in fractions. How old are you?.... "I'm four and a half ".... You're never 36 and a half....you're four and a half going on five!
That's the key. You get into your teens, now they can't hold you back. You jump to the next number. How old are you? "I'm gonna be 16." You could be 12, but you're gonna be 16.
And then the greatest day of your life happens.... you become 21. Even the words sound like a ceremony.... you BECOME 21...YES!!!
But then you turn 30....ooohhh what happened there? Makes you sound like bad milk.... He TURNED, we had to throw him out. There's no fun now.
What's wrong?? What changed?? You BECOME 21, you TURN 30, then you're PUSHING 40..... stay over there, it's all slipping away........
You BECOME 21, you TURN 30, you're PUSHING 40, you REACH 50.....and your dreams are gone.
Then you MAKE IT to 60.....you didn't think you'd make it!!!!
So you BECOME 21, you TURN 30, you're PUSHING 40, you REACH 50, you MAKE IT to 60...... then you build up so much speed you HIT 70!
After that, it's a day by day thing. After that, you HIT Wednesday.... You get into your 80's, you HIT lunch. You TURN 4:30, my grandmother won't even buy green bananas... it's an investment you know, and maybe a bad one.
And it doesn't end there.... into the 90's you start going backwards.... I was JUST 92...
Then a strange thing happens. If you make it over 100, you become a little kid again.... "I'm 100 and a half!!!!"
Author: Unknown
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Did You Know?...
???Making??? Family Time
Shared by Jean, Syracuse, NY
Have at least one meal a day as a family.
How long do you think a company would survive if its
workers rarely met to find out what everyone was else
doing? Yet many families, with so much at stake, often
go days without even sharing a meal. Mealtime is more
than a social event. It's a vital means of communication
-- a time to make plans, vent concerns, express feelings,
work out differences, and most of all show that you love,
support and care for each other. The family meal is a
bedrock of family stability...and shouldn't fall victim to
busy schedules. Take care of things on the home front
first. Insist on a daily family repast.
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Next Monthly Theme...
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW
set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
A Visit To The Dentist
Shared by Vicki, Sarasota, FL
There was this guy who went to the dentist to get a tooth pulled.
First off the dentist said, "I'll give you a shot to numb your jaw."
But the guy said, "No, please don't do that, I'm afraid of needles."
The dentist said, "OK, I'll get out the gas to put you to sleep."
However the guy said, "Nope, I'm allergic to the gas."
So the dentist said, "Just a minute, I'll go look for something else."
After awhile he came back with a couple of pills.
The guy asked, "What kind of pills are those?"
The dentist said, "Viagra."
The guy said, "WHAT! Why these?"
The dentist said, "They won't help the pain, but they'll give you something to hang on to while I pull your tooth.
TOP 10 REASONS WHY SOME MEN FAVOR HANDGUNS OVER WOMEN
#10 - YOU CAN TRADE AN OLD 44 FOR A NEW 22.
#9 - YOU CAN KEEP ONE HANDGUN AT HOME, AND HAVE ANOTHER FOR WHEN YOU'RE ON THE ROAD.
#8 - IF YOU ADMIRE A FRIEND'S HANDGUN, AND TELL HIM SO, HE WILL PROBABLY LET YOU TRY IT OUT A FEW TIMES.
#7 - YOUR PRIMARY HANDGUN DOESN'T MIND IF YOU KEEP ANOTHER HANDGUN FOR A BACK UP.
#6 - YOUR HANDGUN WILL STAY WITH YOU EVEN IF YOU RUN OUT OF AMMO.
#5 - A HANDGUN DOESN'T TAKE UP A LOT OF CLOSET SPACE.
#4 - HANDGUNS FUNCTION NORMALLY EVERY DAY OF THE MONTH.
#3 - A HANDGUN DOESN'T ASK, "DO THESE NEW GRIPS MAKE ME LOOK FAT?"
#2 - A HANDGUN DOESN'T MIND IF YOU GO TO SLEEP AFTER YOU USE IT.
and, the number one reason a handgun is favored over a woman
#1 - YOU CAN BUY A SILENCER FOR A HANDGUN
Little Johnny
Shared by Jean, Syracuse, NY
At school, Little Johnny was told by a classmate that most adults are
hiding at least one dark secret, and that this makes it very easy to
blackmail them by saying, "I know the whole truth."
Little Johnny decides to go home and try it out. He goes home, and as
he is greeted by his mother. He says, "I know the whole truth." His
mother quickly hands him $20 and says, "Just don't tell your father."
Quite pleased, the boy waits for his father to get home from work, and
greets him with, "I know the whole truth." The father promptly hands
him $40 and says, "Please don't say a word to your mother."
Very pleased, the boy is on his way to school the next day when he sees
the mailman at his front door.
The boy greets him by saying, "I know the whole truth."
The mailman immediately drops the mail, opens his arms, and says, "Then
come give your daddy a great big hug!"
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Your Favorites...
VEGETABLE POTPIE
(Makes 6 main-dish servings)
~Submitted by Larry Holmes, Ontario, Canada
?? cup salad oil
1 8-ounce package mushrooms, each cut into quarters
2 medium-sized turnips, peeled and cut into ??-inch chunks
2 medium-sized carrots, thinly sliced
2 medium-sized celery stalks, thinly sliced
1 medium-sized onion, diced
1 ??-cup milk
3 tablespoons all-purpose flour
1 13 ?? - to 14 ??- ounce can chicken broth
1 12-ounce can whole-kernel corn
1 small bunch broccoli,, cut into bite-sized pieces (about 2 ?? cups)
1 ?? teaspoons salt
Fluffy Biscuits (recipe follows)
About 1 hour before serving:
In 4-quart saucepan over medium-high heat, in hot salad oil, cook mushrooms,
turnips, carrots, celery and onion, stirring frequently, until vegetables
begin to brown and soften slightly, 8 to 10 minutes.
In measuring cup, mix milk with flour; stir into mushroom mixture in
saucepan with chicken broth, corn with its liquid, broccoli, and salt. Over
high heat, heat to boiling. Reduce heat to low; cover and simmer 15 to 20
minutes, until vegetables are tender.
Meanwhile prepare Fluffy Biscuits.
To serve, spoon vegetable mixture into 6 warm 12-ounce soup bowls. Top each
with biscuit.
Fluffy Biscuits:
1 cup all-purpose flour
1 ?? teaspoons baking powder
?? teaspoon salt
3 tablespoons margarine or butter
?? cup milk
Preheat oven to 450?° F. In medium bowl, mix flour, baking powder, and salt.
With pastry blender or two knives cut in margarine until mixture resembles
coarse crumbs. With fork, stir in milk just until blended. Onto ungreased
cookie sheet, drop heaping tablespoons of mixture, 2 inches apart, to make 6
biscuits. Bake about 10 minutes or until biscuits are golden.
MARSHMALLOW LOGS
~Submitted by Shirley, WA State
2 Tbs. butter
6 oz. chocolate chips
Melt these two together and add:
1 beaten egg
1c. powdered sugar
Pour in 1 package of mini-colored marshmallows.
Remove from heat, stir to coat marshmallows. Drop out on a piece of wax paper sprinkled with fine sweetened coconut. Sprinkle some more over the candy and roll up using paper to shape into a log.. Refrigerate. Slice in 1/2 " pieces to serve.
CHINESE CHICKEN BROTH
~Submitted by Tena, MO
6 pounds chicken wings and backs
3/4 cup rice wine or Scotch
8 large slices of gingerroot about 1/8??? thick, flattened
2 teaspoons salt, to taste
Cut chicken wings at joints into thirds, discarding the loose fat from the backs, and chop the backs into large pieces. Blanch chicken in kettle of boiling water for 1 minute and drain and rinse in cold water. Rinse out kettle and return chicken, adding rest of ingredients and 24 cups of cold water. Bring to a boil, skimming the froth and simmer for 3 hours. Strain the broth through a sieve lined with triple layers of rinsed and squeezed cheesecloth. Let cool, chill, and remove the fat. Makes about 12 cups.
BULGOGI (KOREAN BBQ)
~Submitted by Robyn, Phoenix, AZ
This recipe was taught to me by a dear Korean friend that I met in Colorado while stationed there with my military husband.
1 large round steak, excess fat removed (slightly frozen for ease of handling)
1 bunch green onions with tops, thinly sliced
1/4 to 1/2 cup soy sauce
1/2 cup to 1 cup water
2 to 3 TBS sugar
1 or 2 cloves garlic, crushed
Several drops sesame oil
1/4 tsp salt
1/8 tsp pepper
Steamed rice (long-cooking)
Slice steak into very thin strips, and then cut strips about 3 inches long. Place all other ingredients into a large bowl; stirring until sugar dissolves (using the greater amounts allows for more "gravy sauce"). Add steak; stir until steak is well coated. Cover and marinate at least 2 hours (but preferably overnight), stirring now and then to separate and keep meat well coated in sauce.
When ready to prepare, let steak and marinating sauce come to room temperature. Place into large skillet; cook in sauce for about 20 to 25 minutes. Meanwhile, steam rice. Serve steak and sauce over bed of steamed rice.
NOTE: To get the authentic taste of this Korean dish, it's very important to use long-cooking rice. The secret to using this type of rice is to rinse the rice 3 or 4 times before steaming. This allows the rice to "stick" together for chopstick usage.
PUMPKIN CHIFFON CAKE
~Submitted by Linda, CA
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup water
3/4 cup pumpkin
1/2 teaspoon cream of tartar
Sift flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg into
a mixing bowl. Make a well in center; add salad oil, egg yolks, water
and pumpkin; beat until very smooth. Set aside. Beat egg whites until
foamy; add cream of tartar. Beat until stiff peak forms. Pour batter
slowly into egg whites, folding in gently. Pour batter into ungreased
10-inch tube pan. Bake in preheated 325-degree oven for 55 minutes.
Increase oven temperature to 350-degrees; bake for 10 minutes longer.
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Heart Healthy...
SALISBURY STEAK WITH WINE SAUCE
(Low Carb)
~Submitted by Treva, NC
4 slices of bacon
1 medium-size red bell pepper
8 oz of mushrooms sliced
1 large yellow onion sliced
1 1/2 lbs. lean ground beef
1/2 tsp. salt
1/2 tsp. cracked black pepper
1/3 c. of Burgundy (or other red wine)
1/4 tsp. dried thyme leaves crumbled
1~In a large skillet cook bacon over moderately high heat until crisp and browned, about 5 minutes. Using a fork transfer the bacon to paper towels and set aside; reserve the drippings in the skillet.
2~Core and seed bell pepper; cut it into strips. Add mushrooms, onion, and the bell pepper strips to the drippings into the skillet. Cook, stirring frequently, until crisp-tender, about 4 minutes.
3~Meanwhile, shape ground beef into four oval steaks about 3/4 inch thick. Sprinkle them on both sides with salt and pepper.
4~Transfer the vegetables to a warm serving platter, cover and keep them warm. In the same skillet, cook the beef steaks until they are well browned, about 3 minutes on each side for medium. Place the steaks on top of the vegetable mixture, cover, and keep them warm.
5~Add wine and thyme leaves to the skillet; bring the mixture to a boil, stirring and scraping the bottom of the skillet. Pour the wine sauce over the steaks; crumble the bacon over the sauce and serve.
Yield: 4 servings
(9 carbs per serving).
Source: Readers Digest Quick and Delicious.
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For Two...
SPICY SOUTHWEST CHICKEN
Serves 2
~Submitted by Jean, Syracuse, NY
2 chicken breasts
Tamale spice* (see below)
Crushed red pepper
4 lg mushrooms
1 tbsp fresh cilantro
1tsp chives
1 tbsp onion
1 lg jalape?±o pepper
Butter
4 tbsp cream
1 tbsp sour cream
Salt
Sprinkle chicken breasts with tamale spice and crushed red pepper to coat both sides.
Pound chicken breasts to 1/4" thickness between 2 sheets of saran wrap and set aside.
Puree cilantro, chives, onion and jalape?±o in small food processor and set aside.
Slice mushrooms and saut?© in 1 tbsp butter in non-stick skillet. Remove mushrooms and keep warm.
Add 1 tbsp butter to skillet and bring temperature to medium-high. Add chicken breasts and cook on both sides until cooked through (about 10 to 15 minutes at most).
Remove chicken breasts from skillet and keep warm. Add cilantro/chive blend to skillet and saut?© briefly. Lower heat. Stir in cream and sour cream. Return mushrooms to sauce.
Place chicken breasts on plate and cover with sauce.
Approximately 3 grams of carbs per serving.
*Make your own Tamale spice!
1 tbsp crushed oregano
2 tbsp comino (or ground cumin)
1 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
1/2 tsp garlic powder
I mix mine up in a double or triple batch and put it in a shaker spice jar.
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Publisher's Choice...
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